A low-calorie, filling recipe that's quite versatile. Switch out the peppers, switch out the proteins, add rice, serve on tortillas... you name it, you can do it with this dish. —mtlabor
chicken breasts, sliced
olive oil, divided
red bell pepper, cut into strips
yellow bell pepper, cut into strips
poblano pepper, deseeded and cut into strips
onion, sliced thinly
juice from 1 lime
salt and pepper to taste
In This Recipe
Mix the coriander and cumin in a small bowl. Sprinkle the chicken slices with half of the mixture and set the other half aside. Sprinkle the chicken with salt and pepper also.
Heat 1 tablespoon of the olive oil in a large skillet under medium high heat. Add all 3 peppers and onions. Cook until the vegetables are tender, about 7-8 minutes. Season with salt and pepper. Transfer mixture to medium bowl and set aside.
Heat the remaining tablespoon of oil in the same skillet and add chicken. Cover and let cook through, about 7 minutes per side.
When chicken is white throughout, push to 1 side of skillet and add pepper mixture back into skillet. Season the peppers with the remaining coriander/cumin mixture and lime juice. Heat everything through, about 2-3 more minutes. You can either mix everything together or serve peppers alongside chicken separately.